French Ravioli In Meat Broth

Table of contents:

French Ravioli In Meat Broth
French Ravioli In Meat Broth

Ingredients (for 6 persons):


For the filling:

150 g potatoes, a

sprig of rosemary, 35 g Parmesan cheese, 150 g ricotta, 1 protein, 1/2 teaspoon of salt

1 liter of beef broth,

For the dough:

250 g flour, 3 eggs, 1 yolk, salt


  1. Knead the dough from flour, eggs, yolk and salt, wrap in plastic wrap, place between two deep plates and leave for an hour.
  2. Boil the potatoes, mash and cool. Chop the rosemary leaves. Grate the Parmesan. Mix everything, salt and pepper.
  3. Knead the dough again, divide it in two and roll it into 40 x 12 cm layers.
  4. On one of them, spread the filling with a teaspoon (in portions), retreating about 1.5 cm. Lubricate the edges with protein, cover with a second sheet and cut out about 35 circles with a mold.
  5. Boil the ravioli in the broth (3-4 minutes) and pour into bowls.

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